On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis |
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Page vii
... alcohol added previously to importation ; the only inconvenience of the practice , in this case , when confined within certain limits , is that of altering , and in general deteriorating the taste and flavour of the wine . But ...
... alcohol added previously to importation ; the only inconvenience of the practice , in this case , when confined within certain limits , is that of altering , and in general deteriorating the taste and flavour of the wine . But ...
Page xiv
... alcohol 122 125 126 " " Table showing the different densities corresponding to mixtures of alcohol and water 128 Adulterations of wine : acids and lees , colouring matters , alcohol . Artificial wines 129 • Adulterations of beer with ...
... alcohol 122 125 126 " " Table showing the different densities corresponding to mixtures of alcohol and water 128 Adulterations of wine : acids and lees , colouring matters , alcohol . Artificial wines 129 • Adulterations of beer with ...
Page 5
... alcohol and some carbonic acid are given out by the dough , and consequently a loss of flour is incurred . The reader will be astonished at the amount of alcohol , or spirits of wine , dissipated by the heat of the oven ; thus , in ...
... alcohol and some carbonic acid are given out by the dough , and consequently a loss of flour is incurred . The reader will be astonished at the amount of alcohol , or spirits of wine , dissipated by the heat of the oven ; thus , in ...
Page 9
... alcohol to remove all the sugar ; the substance insoluble in alcohol consists of dextrine , which differs but slightly from gum , or mucilage . When dissolved in water , and boiled with a diluted mineral acid , dextrine as well as gum ...
... alcohol to remove all the sugar ; the substance insoluble in alcohol consists of dextrine , which differs but slightly from gum , or mucilage . When dissolved in water , and boiled with a diluted mineral acid , dextrine as well as gum ...
Page 9
... alcohol , and the solution decanted ; the residue being again dried , and weighed , and subtracted from the weight of the residue previous to the addition of alcohol , the difference between the two weights will represent the quantity ...
... alcohol , and the solution decanted ; the residue being again dried , and weighed , and subtracted from the weight of the residue previous to the addition of alcohol , the difference between the two weights will represent the quantity ...
Other editions - View all
On the Composition of Food and How It Is Adulterated, Practical Directions ... William Marcet No preview available - 2023 |
On the Composition of Food and How It Is Adulterated, Practical Directions ... W. Marcet No preview available - 2017 |
Common terms and phrases
acetic adulteration alcohol allspice alum ammonia analysis angular cells appearance arrow-root ashes berry black pepper black tea blue colour boiled bread Capsicum carbonate of lime carbonic acid cassia cayenne cayenne pepper Chemical chicory chloride cinnamon cloves cocoa coffee colouring matter comfit consists containing copper detected diam dilute hydrochloric acid Diseases dissolved distilled dried dryness employed Engravings essential oil evaporate extract Fcap fermentation filter fluid ginger globules grains grape sugar green tea Hospital husk hydrochloric acid infusion insoluble iron Lancet leaves Lignine liquid magnesia method microscope mixed mixture nitric acid nutmeg obtained pepper potash potato flour powder precipitate quantity residue roasted sago salt sample seed soda soluble solution spice starch starch corpuscles starch granules structure substance sulphate of lime sulphuric acid tannin tea-leaves tion tube turmeric vegetable vinegar volatile oil weight wheat white mustard wine woody fibres yellow yield دو وو
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